Oatmeal is pretty standard breakfast fare around my house, but it's usually simply cooked on a stove-top and served plain with a little milk, maple syrup and some berries. But I do enjoy going the extra step once in a while to make a baked oatmeal pudding, and with plenty of pumpkin purée in the freezer, it was an easy choice to go with a baked pumpkin oatmeal with all the pie spices that fill the kitchen with delicious aromas.
Soft, creamy and chewy, this oatmeal pudding comes out of the oven like a flour-less coffee cake, and is as nourishing as it is simple to put together. Soaking rolled oats in plain good quality whole fat yogurt overnight before baking breaks down the grain's complex proteins into easily digestible components and results in a delightful spongey and almost custardy texture in the finished cake. And, of course, there's pumpkin and some toasted pecans… It's not too sweet, either, sweetened with just a quarter cup of maple syrup, but you can make it a sweeter dessert pudding cake by increasing the maple syrup to a half cup. You can use canned pumpkin easily as long as it is not the already spiced and sweetened pumpkin pie filling.
|Baked Pumpkin Oatmeal Pudding Cake|
|Recipe by Lisa Turner|
Published on November 13, 2014
Simple, soft, creamy and healthy baked flour-less oatmeal pudding cake with pumpkin and spices
Print this recipe
More autumn delights from Lisa's Kitchen:
Apple-Oatmeal Breakfast Streusel Cake
Homemade Pumpkin Pie
Pumpkin Energy Bites
Spiced Pumpkin Waffles
On the top of the reading stack: various cookbooks
Audio Accompaniment: country silence